Portobello mushrooms with roasted garlic mayo on potato sourdough

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Preparation info

  • Serves

    2

    • Difficulty

      Medium

Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Roasting mushrooms really brings out their earthy flavour, providing a satisfying alternative to meat for vegetarians. We serve them on a thickly crusted, chewy sourdough made with potatoes, which provides a good contrast to their soft texture. If you don’t have time to make the Roasted Garlic Mayonnaise, simply crush a quarter of a garlic clove and stir it into some mayo or, even easier, rub the toast with a cut garlic clove instead.